Sunday, April 6, 2008

A Cake, A Wingspan, & Seven Blankets

Fine, I give up - for now. The clock is ticking, I already promised to post this recipe before the weekend timed out - and I really don't want to let anyone down, in case there is an actual reader out there. This darling fluffette of a cake was going to act as the foyer to the love story between me and Tony. But, as I've already indicated - I have family in the house - I need to plan, regress, feel rushed, exaggerate, be dramatic. This is no time to wax poetic.

So, while I will post this recipe (which, by the way, has been in my family for decades - though I do know there are similar recipes, I've never quite tasted one as divinely and utterly ridiculous) I'm not in the right frame of mind to post the love story as I'd intended. And frankly, you're probably insanely grateful. I'm sure the gratitude Tony feels, as he's reading this along with you, far surpasses yours - since I never really asked in the first place if he'd mind my disclosing the story, along with the fact that we once talked on phone for 6 hours straight - a fact which I know he really hoped his male friends would never uncover. Huh? I didn't hear anything.

At any rate, if there was a headline for our love story - it really would be: A Cake, A Wingspan, 7 Blankets and A 6-Hour Chat* (*note: even though we lived 7 miles apart). That headline was our recipe, therein lies our love story. Truly, one night - a few years ago - when we shared Red Velvet for the first time - that was the night we somehow knew there was more in store for us than just buddies, as much fun as that was proving. Gag if you want to. You've been there, you know you were. And you know that we know.

That's the short version - I know this doesn't explain the whole Wingspan (huh?) and the 7-Blankets (da?) - but you still get the picture -- the cake is still a player and I threw Tony to the wolves just as a bonus, so I feel I've done my share. SO, this current cake lasted about 3 days in our 2-person house; thank the universe we have a treadmill and that actually I'm using it. Upon our first piece, witness the conversation:

Ann: "This is ridiculous"Tony: "Oh my god"Ann: "This cake should be called The Utterly Ridiculous Cake"Tony: "Oh my god"Ann: "This is the kind of cake that could change your life"Tony: "If we weren't already married, I'd be down on one knee...after I finished my cake."Both: "Oh my god"

We had it for dinner 3 nights straight - and basically had the same conversation, as outlined above, 3 nights going. We both burned a lot of brain cells in our early 20s.Good times.

Red Velvet Cake (aka Utterly Ridiculous Cake)

Now, we need to chat a bit about this little beauty. This is a moist cake, with a fantastic "mouth-feel". For some reason, men seem particularly fond of this cake - perhaps because it is known for not being cloyingly sweet. I find its flavor almost dulcet - its sweetness almost just out of reach - just enough, never too much, never over the top - yet, almost achingly satisfying, perhaps because we can't articulate why. There are many "imitation" Red Velvet/Waldorf Cakes out there - it makes me a little batty, thinking of all those fakes out there luring folks in with their buttercream this and their cream cheese that - I beg thee, please try the real thing, just once. The frosting may be a tad high maintenance, but is *so* worth it - and, if you *did* covet Red Velvet as a kid, but often wonder why it just doesn't taste the same as way-back-when...this is your recipe, from way back when. Better print this quick, because my family is probably going to rub me out (and this blog) after publicizing this nugget.

Preheat oven to 350 degrees, placing baking position to middle rack. This recipe can be used for (2) 9-inch or 8-inch pans, or 24 cupcakes; butter and flour inside of pans, then line bottom of pans with parchment paper - or - line cupcake tins with liners.

Batter: In small bowl, combine cocoa and food coloring - making a runny paste, set aside. Using hand-held mixer, combine shortening and sugar, cream until combined; then add eggs 1 at a time - beat until combined and fluffy, about 3 minutes. Add red paste, beat until completely incorporated. Add vanilla and salt, beat until incorporated. Add 1 cup flour, beat just until combined; add all of the buttermilk, beat until combined; add remaining cup of flour, beat just until combined. Do NOT overmix. Sprinkle the baking soda over the top of the batter; pour the vinegar over the top of the batter. Gently fold these last 2 ingredients in by hand - do NOT beat. Pour batter into pans or cupcake tins. Bake for 25-30 minutes, or until tester that is inserted into middle of cakes comes out clean; cupcakes should bake for 18-20 minutes or until tester comes out clean. Place cakes on cooling rack to cool, then remove from pans. Frost once completely cooled.

Frosting: Prepare a cooling bath. Fill a sink or large, wide container/pan with ice water; have a medium bowl ready to cool the flour mixture. In medium saucepan, over medium heat (4-5) - add milk and flour, stirring occasionally at first and then almost constantly as the mixture begins to warm and thicken. Attentive stirring later in the cooking process will prevent unbreakable "lumps" from forming while the flour and milk begin to combine. Mixture will continue to thicken, bring the consistency just past pudding stage, where it begins to get a bit gummy. Take the mixture off the heat and pour into the waiting medium bowl. Stir vigorously and place bottom of bowl into cooling bath to speed cooling, stirring every few minutes to avoid big lumps, until mixture cools.

In large bowl, beat shortening and butter until creamy. Add sugar and beat until incorporated and fluffy. Add vanilla and salt, beat until completely incorporated. When cooled, add the flour mixture and beat, at high speed, until completely incorporated - for 5 minutes. When cake has completely cooled, frost cake to your heart's desire!

Do you think I could've plowed any more crap into that middle layer? Insanity, I tell you.

This is what dinner looks like in my dreams - and, well, last week. Mouthgasm.

Hi! I randomly found your blog and am sooooo glad that I did! As the designated baker in our family, I was drafted to make a cake for our Mother's Day get-together today, so when I saw this recipe last week I knew it was the one to try. Oh. My. GOSH! I can't even describe how good this cake is. And the frosting too. Heaven! Perhaps the best cake recipe I've ever tried. Thanks you!!!

Identified so much with the April 9 post, as I attended a baby shower on April 10. Arrived not in black, but wearing a navy blazer over a navy turtleneck (it's Minnesota) and jeans. The guests and mother-to-be were in dresses, many floral. I ate cucember sanwiches, played the games, watch the opening of the gifts and left as soon as politely possible. So, did you do it, fill the air with your essence?

Oh my FREAKIN' god, I am SO making this tomorrow!!! (I told my friend about it as well, and she's breaking her diet to have some with me!). Of all the red velvet cakes I've looked at, THIS one looks the BEST! (And yes, I printed it, so when it gets "rubbed out", I still have it! *grin*)

I happened to stumble across your website when I did a google search for red velvet cake recipes. I am so glad I clicked on the link for your page. This cake was delicious! It lasted only 2 days in my house. That frosting was a bit of work, but it was definitely worth it.

Oh my god is RIGHT, I made this cake Christmas night for my entire extended family (I actually made two!) The room was filled to the brim with near-orgasmic moans of ecstasy and joy.I love you and your family.I've also used a lot of your recipes and read basically all your posts, haha.

This is going to be made sometime in the near future. My wife and I are constantly on the search for the world's greatest red velvet cake. We will drive significant distances if we catch wind of a new shop that has bomb RVC. We call it by its initials we eat it so damn much.

We've made it a few times, but we've still never found that perfect recipe. RVC needs to be moist and filled with chocolatey joy and vanilla love (in our minds). Looking at the ingredients in your recipe, I am SUPER excited to try this.

Makes me want to go buy some new kitchen tools just to perform this procedure. And it really is that. If this is the cake, I will probably be making it nearly weekly. :)

Hi! I had bookmarked this page a while ago and just got around to making this cake (mainly because the grocery stores in my area were out of red food coloring). This is the best red velvet cake EVER! Thanks so much for sharing the recipe. I'll be posting it on my blog and linking to your post. :)

Hi Ann. This looks super yum. I am not great with cakes, so bear with me through the silly question: you said this makes 2 nine-inch cakes. Did you use the 2 for the layers or did you cup one in half? Thanks so much!

Hello Ann. I was on the brink of trying Auntie Em's recipe but read your Chowhound recommendation and am now going to attempt this one instead. I'm really hoping it pans out for me! Anyway, I was wondering how you made the cute little addition to the top of your cake in the picture above the recipe, it adds the aesthetically pleasing touch I'm looking for to impress.

Oops! One more question. The way you textured the frosting is incredible. What technique did you use? (For the cake itself and the cute mini cake on top) I really appreciate it. I'm not the best cake maker. Thanks!

For the little cake on top, all I used was a little spring-form pan - I'd say it was maybe 4-5 inches across.

As for the frosting technique...oh gosh, you are so kind! I have zero technique whatsoever, believe me. I just used a regular, flat metal "frosting" spatula, but you could even use just a butter knife (or, glob on w/ a big spatula first, then make smaller strokes w/ a smaller tool). I didn't do anything special as far as technique - I really think it has more to do w/ the consistency of the frosting itself, which is sort of difficult to describe - but I really think it "holds" its own, for lack of better explanation.

OH MY GOSH! I love your blog, love your recipes and your writing is brilliant! I am definitely bookmarking you and going to have to see if you have a subscribe :) I have a mom blog called smilinggreenmom.com on allergy free, green and natural living and I would love to make this cake! I may try to find a natural red coloring somewhere and use Kamut Khorasan Wheat flour plus I would have to try it using egg replacer or applesauce due to our son's food allergies. GAH! Here's hoping to a wonderful love cake in our home!! Thanks :)

I was wondering how well this freezes. I want to make cupcakes to take to a friend's for his birthday and two weeks later I have another friends birthday. I'd like to just make one batch and freeze them but I'm not sure how it would effect the texture of the cupcake and/or frosting. Any body know?

I was just going thru most of your recipes (had to stop and wipe drool off keyboard), and have totally enjoyed your blog! Your writing is so entertaining! I've pinned a lot of the recipes, especially this one. Man, does it sound YUMMY! Thanks much!XoXoJoy

Hi-I just wanted to know if you use cake flour or all-purpose flour for the cake, as you say "all-purpose" for the frosting, but simply "flour" for the cake. I'm curious-I want it to turn out just right.

I found this recipe on pinterest and made it yesterday. I was so excited to find out what this cake tasted like.When I was making the frosting- I stirred the flour and milk mixture the whole time and still got a ton of lumps in my frosting! Where did I go wrong?But really I wanted to tell you-I tried the frosting from the bowl and was extremely disappointed- it tasted like butter/oil. I just didn't get what everyone was going nuts about. But I thought, NO WAY that many people can be excited over oil-esque frosting?? So I slathered some on the cake and OH MY WORD I have never eaten anything so wonderful in my cake eating life! What is happening here? A strange phenomenon that only happens to me? I am serious when I say this- I have to bring this to my sister for her birthday and I spent a good amount of debating whether I should make an entire other cake for just..me!How could I love something THAT much and yet a moment before I was ready to cry about my efforts over frosting I didn't like one bit?! Has anyone else reported this to you?

Kerri - your comment made my day :D ! It's too funny that at first, you thought "what the ?" and then later thought "love it!". It is indeed a bit of an odd frosting. I think bc it's not so overly cloyingly sweet like most frostings are, it at first throws you a bit - and you almost think something is wrong. Then you taste it with cake, and you go nuts. Once that happens, you're in trouble...bc the next time you taste it on its own again...you'll want the whole bowl. Trust. You want the WHOLE bowl!

As for the lumps, it truly can be finicky when cooking. Did you use a med or low-med heat? If you did, then the lumps are a bit odd. I find that as long as I used a med or low-med heat, I'm okay if I stir almost constantly. If you used a spoon for stirring, next time try a whisk...especially a flat whisk, if you have it, bc a flat whisk will catch any lumps that form upon the bottom of the pan, which a spoon might miss. Hope that makes sense. Once you make this frosting a few times, you figure out how to avoid those lumps..but it does take a couple/few times (at least for me, it did).

Btw, try this frosting on graham crackers - SO good! That way, if you don't feel like making the cake, you still have the grahams as a frosting delivery system. The graham/frosting combo is good at room temp, but also really good if you put them in the fridge for awhile - the frosting gets firm and it's fun like that as well.

I'm so glad you loved the cake!! Do keep me posted if you try it again, and if the lump issue gets better for you.

FINALLY, a Red Velvet Cake made the way it should be made! Congratulations, Ann! I don't bake much anymore, but this was staple in our home since the first time it was printed, thinking early '60's. I made it for weddings, showers, b'days, work and just beause I could...haha It was a never-fail cake that never-failed to impress. And, YES, it's ALL ABOUT THE FROSTING! Lumps, bumps and all that is special, it' the frosting that belongs to the cake and vice-versus. Red Velvet Cake should NEVER be frosted with cream cheese frosting! With so many knock-off's, it's wonderful to see your blog keeping it real!Thank you!

IM MAKING THE CAKE NOW! !! So far so, MY HOUSE SMELLS SOOOOO GOOD!!! We are having it for Memorial Day, n today is Friday, i dont think my family n I will wait until Monday, so tomorrow WE WILL BREAK THIS CAKE IN!!!!! Thanks for the recipe n icing, N YOU ARE A GREAT BLOGGER with patience, thanks again for the great recipe! !!!!

i just wanted to thank you SO MUCH for sharing this recipe! i have been blessed/cursed with a husband who doesn't like sweets, so finding a dessert that he will help me devour is always tricky. however, it was his birthday this week and red velvet is the one cake he will eat. he actually said "i really like the frosting!" this was huge. i can never thank you enough. this cake is AMAZING! so moist, so delicious, so perfect. THANK YOU!!!! :)

Hi Jacqui - you are so very welcome! I'm just thrilled that you both enjoyed this cake so much, bc that's exactly how me and my husband feel about it, especially that frosting. We like the frosting so much that I always have to make a double-double batch so that we have plenty to lick from the bowl!

Hi Ann. This is called 7-minute frosting and yes, it is the best frosting. I've made it for years and put it on a chocolate cake for my granddaughter. It's her favorite. Well worth the time to make it. Glad I found you.

Hi Ann, I can't wait to make this cake for my family Christmas dinner! I was wondering whether you've ever made it with a buttermilk substitute? You know the vinegar in milk trick? Buttermilk is not a common ingredient easily found where I live. Just wanted to get your experience or anyone else's that has made this cake.

Hello - I've made this often for Christmas and it's a big hit - so enjoy! And yes, I think you could use a buttermilk substitute using milk/vinegar -or- you can often buy "dry buttermilk" powder in the baking section of the grocery store so that may be another option for you. Have fun! :)))

I am so excited to try this recipe! I knew it was the one for me to try when I read about nothing ever tasting the same like way back when! My grandmother was a wonderful baker but I was too young and, never thought about getting it until it was too late! Gonna make for my kids, I'll let you know how they/we like it! Thanks!!!

Ahhh...love lingers on. My love for this cake began when I was young and now I am old, and I still LOVE this cake. The problem over the years was that 99% didn't taste like that one I loved. Turns out, they weren't. Yours is...THE REAL WALDORF ASTORIA RED VELVET! Folks, don't waste anymore time - get out in kitchen and try this hunk of heaven!

Hi. I was just wondering if you can use any other substitute for shortening? I have tried so many red velvet cupcake recipes and have not found the one!im excited to try this one. We don't have any shortening where i live.

I just made a red (cake) and a blue (cupcakes) version of this tonight. Amazing! This is almost exactly like my grandma's version but easier to follow and more detailed instructions. I made them for my grandma's 88th birthday party tomorrow and I think she will be thrilled!! Thank you so much!

This is the recipe that my family has always known as Waldorf Astoria Cake. It is a MUST at Christmas and Valentines Day. Then all of a sudden everyone is crazy for Red Velvet cake with cream cheese frosting. I have to agree that cream cheese improves almost everything but NOT this cake :) I like to save the crumbs from the cake pans and return them to the oven just long enough to dry them a bit, and then crumble them over the iced cake. It makes a beautiful contrast and is very pretty. Smiles!

Hi there! My name is Aline and i just did your cake today... haven't taste it yet but will soon... I was eating the icing with a spoon and I was totally sold... can't wait to try the final result. I wish you had an instagram account so I can tag you :) Lovely blog btw

This is the same recipe that has been in our family for years. The frosting makes this cake!!! Got it from my mother -in-law when I married her son since it is his favorite cake and has now become my both of my sons and my grandsons favorite. Every time I see a recipe with cream cheese icing I say "that's not the real red velvet icing". Nothing better than this cake. !!!

I made this cake yesterday for my son's 8th birthday. It was a hit! He loved it! Some of the boys even had seconds. My 11 year old son thought the cake was super delicious, but thought I wasted a lot of frosting on the cake. He preferred to eat it directly out of the bowl! He also suggested I leave a 5-star rating for both the cake and the frosting! This is definitely in our keep file. Thanks for the great recipe!

Ann, I'm so glad I found you on Pinterest! I cannot wait to make this cake. Easter comes early this year, March 27,2016. I will be making this for Easter for sure. I would like to correct one of your posters...this is NOT 7 Minute Frosting. Just because it has a water bath doesn't make it so at all. 7 Min Frost. has cream of tarter, egg whites and water in it - or many by pass that method and use corn syrup instead some recipes call for both. This frosting recipe has Flour, Milk, Shortening, Butter, and Salt - the sugar and vanilla are the only things shared with 7MF! They are nothing alike at all. Except for making the syrup and water bath only. 7MF is usually made for Coconut Cakes but is used on Chocolate cake but never Red Velvet Cake! Both Frostings are derived from the South.

Seven Minute Frosting use to be called Old Fashioned Boiled Frosting then Boiled Frosting. It's been around since long before the 1900's. Your Frosting is called Old Fashioned Flour Frosting and it too has been around since before the 1900's. Again, both are of Southern USA origins. The South has some of the best cooks in the world so I am not surprised.

I made this yesterday and, goodness gracious!, now I see what all the talk is about. The frosting is so good I licked the spoon after my boyfriend licked the spoon. Thank you for sharing your family's recipe!

Hi AnnI am so glad I found your blog. We are big time fans of red velvet cake and I always wanted to give it a try. And after reading your blog I so badly want to give this a try but I can't get hold of shortening in India...can u suggest any replacement that will still capture the pure goodness of ur cake? Hope you still keep track of this post . Waiting eagerly for your reply 😃

Just made your frosting and it tastes amazing...it came off the stove top and into the sink ice bath lump free and was fine. Once I added it to the sugar snd mixed for the 5 minutes it looks a bit like it curdled. What did I do wrong? Felt cool to the touch but maybe it wasn't cool enough?

Hi - so glad you tried it! The only time I've had it curdle is when I didn't let it cool down enough. If it's still too warm, it will heat up the shortening and it won't mix properly, and it gets all weird. Try cooling it wayyyy down. I always put a bit of the mixture on my inner wrist to judge how cool or warm it is. Best of luck )))!

Thanks for your reply. I have not tried it again yet but I will because it was so tasty!I am making a cake for my parents anniversary and will be doing a fondant layer over top. Once I get this recipe correct do you think it would be ok under the fondant, or is it too soft?I could try letting it get thicker on the stove next timeWhat so u think?

Hi - great question! I've never actually tried using fondant, but I can't imagine why it wouldn't work if it works w/ most cakes. The regular frosting is quite heavy, in a way, and the cake holds up very well - so I think the fondant would be okay...?

Hi - I have actually done it both ways, and haven't had any issues with either one. The only thing to be aware of is that the frosting can't take any warmth, so just be careful with storage etcetera. Best of luck!

Have been making a version of this awesome cake for a loooong time. Found my recipe in a cookbook I recieved as a wedding gift. It was caled Waldorf Astoria torte......story has it a guest at the W.A. had the cake and loved it so much she ask for the recipe and the chef gave it to her, along with a $200.oo bill. The frosting doesn't have the same measurements as yours...however, I always double the frosting.. no cream cheese on this girls red velvet cake.... I've even cheated with a boxed red cake and the frosting makes it even taste good...

Hi Anon - no, I never refrigerate it at all. Once in a while after I finish the frosting, if I feel the frosting doesn't have enough "heft", I'll chill it for about 15mins before frosting the cake - but that's it! Hope that helps. Best, Ann

Hi Anon - I do use those parchment paper cake rounds (last I paid was $5.16 for 24) - I get them on Amazon and they're great! I get the 8" size, put in bottom of cake round, and I still spray the inside of round with flour spray.

When I take them out of oven, I put the rounds on cooling rack and set a timer for 12 minutes and then gennnnnntly turn them out. Hope this helps. And hope you enjoy the cake :)))!

Hi Pat :)! YES -- that's exactly how I understand the origin of this cake as well. That if one makes this cake using the flour-based frosting (NOT a cream cheese frosting) - then it is the exact same cake as the original "Waldorf Cake" they served at the Waldorf Astoria.

Hi Ann. I am from South Africa. I used Wooden Spoon margarine in stead of shortening. To prevent lumps in the flour and milk for the icing: take 1 of your cups milk and add little by little to flour. Mix well before every addition. Bring the other cup of milk to the boil. As soon as it is boiling add your flour/milk paste all at once and keep whisking. Next time I'll make only half of the frosting, it is too much even after frosting the sides as well. Thanks for the recipe.

Hi there, I’m considering making this frosting and my only concern is the “graininess” of the sugar. I made a boiled flour frosting once before and the sugar was cooked down with the flour and milk (I ended up not liking that particular recipe so much). While your frosting certainly looks smooth and delicious, I just wanted to confirm that it isn’t too grainy before I attempt to make it. I absolutely love red velvet cake but I’m not as in love with cream cheese frosting as everyone else seems to be, so I’d like to try this. Thanks!

Hi Anonymous - I believe I know what you mean by "graininess" - I don't find the frosting noticeably grainy. I do feel that you really must ensure mixing it on high-speed to make sure the cooled flour-mixture is very thoroughly mixed with the sugar mixture. Let me know how you like it if you make it :)!